Make dinnertime unique with Slow-Cooker Coffee-Braised Beef Barbacoa! This tasty coffee-braised beef dish features pickled red onions and delicious spices.
What You Need
Original recipe yields 8 servings
1 cup slivered red onions, divided
1 serrano chile, cut into thin slices
1/4 cup fresh lime juice
1/2 tsp. salt
1/2 cup GEVALIA House Blend Cold Brew Iced Coffee Concentrate
1/4 cup lite soy sauce
1/4 cup chopped seeded ancho chiles
2 Tbsp. brown sugar
1/2 tsp. ground cumin
2 cloves garlic
2 lb. boneless beef chuck or blade roast, cut into 1-inch pieces
16 corn tortillas (6 inch)
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Let's Make It
Combine 1/2 cup onions with serrano chiles, lime juice and salt. Refrigerate until ready to use.
Blend remaining onions with all remaining ingredients except meat and tortillas in blender until smooth; pour over meat in slow cooker sprayed with cooking spray. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 4 to 5 hours).
Remove meat from slow cooker, reserving liquid in slow cooker; cool slightly.
Strain cooking liquid; pour 1 cup strained liquid into slow cooker. Discard remaining liquid. Trim and discard any fat from meat. Shred meat with 2 forks; return to slow cooker. Stir. Cook, covered, on HIGH 15 min. Meanwhile, warm tortillas as directed on package.
Spoon meat onto tortillas; top with pickled onions. Roll up.
The pickled red onions can be refrigerated up to 3 days before using as directed. The color and flavor of the onions will intensify the longer they are refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.